From cooking a corned beef hash lunch with Julia Child, I learned a few tips about what makes a really delicious hash, whether it be made with cooked lamb, beef, poultry, or, in this case, pork. I discovered the importance of adding some stock and cooking the hash slowly at first, to form a glaze, and of always cutting the meat in small pieces, never grinding. You use approximately the same amount of meat as potatoes, and it’s essential to include some aromatic vegetables to give off their sweetness and help form the glaze that makes the crust. I am using a cooked beet here, because New Englanders always include it with pork—hence the name “red flannel”—but use other handy vegetables, such as mushrooms, red peppers, carrot, or fennel, that are good foils for whatever meat you have left over. I cook it all in my sturdy 8-inch cast-iron pan, which I think is better than nonstick for a hash.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.